To make a classic apple-cranberry crisp even more delicious, we add in brown butter, which adds a rich, nutty taste to the sweet-tart fruit. Be sure to use a sweet, firm apple that will hold its shape during baking, such as Honeycrisp, Fuji or Crispin. A small scoop of ice cream makes a great accompaniment.
Skillet Apple-Cranberry Crisp with Hazelnuts
- 1 cup (3 oz./90 g) rolled oats
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 1/2 cup (2 1/2 oz./75 g) hazelnuts, toasted, peeled and coarsely chopped
- 3/4 cup (6 oz./180 g) sugar
- 1/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) (6 oz./180 g) unsalted butter
- 3 lb. (1.5 kg) sweet, firm apples, peeled, cored and cut into thin wedges
- 2 1/2 cups (10 oz./310 g) fresh or frozen cranberries
- 2 tsp. vanilla extract
- 1/2 tsp. ground cardamom
1. Preheat an oven to 375°F (190°C).
2. In a small bowl, stir together the oats, flour, hazelnuts, 1/4 cup (2 oz./60 g) of the sugar and the salt. Set aside.
3. In a large, deep fry pan over medium heat, melt the butter. Reduce the heat to medium-low and simmer gently, swirling the pan often, until the butter is toasty brown and smells nutty, about 5 minutes. Watch the butter carefully at the end to prevent it from burning. Remove from the heat. Measure out 1/2 cup (4 fl. oz./125 ml) of the brown butter and add to the bowl with the oat mixture. Stir to combine. Spread the mixture evenly on a small baking sheet or large plate and place in the freezer.
4. In the pan with the remaining butter, combine the apples, cranberries, vanilla and cardamom. Sauté, stirring occasionally, until the apples are just tender, about 10 minutes. Remove from the heat.
5. Spread the chilled oat mixture evenly over the top of the fruit mixture in the pan. Bake until the topping is golden brown and the juices are bubbling around the edges, about 30 minutes. Transfer to a wire rack and let cool for at least 10 minutes before serving. Serves 8.
Williams Sonoma Test Kitchen